Thursday, November 20, 2008

Coffee Cake

When I first started reading English-language cookbooks I was baffled by coffee cake recipes that had no coffee inside. You see, in Estonia we bake and eat lots of cakes (I've baked a cake to go with coffee each day this week), but they're not called "kohvikook" or "coffee cake". They're called just cakes, and we enjoy them with coffee. Meanwhile, I've been baking a coffee cake - that is, a cake that contains coffee crumbs - for over a decade now. And here's a recipe - originally from a Finnish food magazine in early 1990s, and I've made it over and over again. There's something about eating a coffee cake while drinking coffee, you see.

Note that I use simple ground coffee in the cake, not the instant kind. K. originally thought there were poppy seeds in the cake :P

Cream butter and sugar until pale, then whisk in eggs, one at a time.Measure dry ingredients into a bowl, mix thoroughly and then stir into the butter and egg mixture alongside with milk. The resulting batter is quite thick, but still spoonable.Spoon the batter into a buttered small oven tray (f.ex. 30x30 cm). Bake in the middle of a pre-heated 175 C oven for about 25 minutes, until the cake is cooked (test for doneness with a small wooden cocktail stick).Let cool.Mix the coffee and icing sugar into a glossy frosting and drizzle over the cake. Decorate with chocolate 'coffee beans'.

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American coffee cake is a simple cake, probably much like many Estonian cakes, usually not frosted but possibly glazed, just one layer. An American "cake" will often be two or three layers, with frosting in between, eaten as dessert or for celebrations, as opposed to a coffeecake which is a morning or teatime snack.

And here in France, what they call "cake," using the English word, is a savory cake with ham, or cheese, or olives, or several such things, to be eaten with a glass of wine.

Interesting idea to put ground coffee in the cake instead of as a liquid. Does it give little bursts of flavour? Might give it a try.Here in England I would be disappointed to find there was no coffee in a coffee cake. We have teacakes, they don't have tea in them are usually yeasted buns with dried fruit added though there is variation around the country. We also have Rich Tea biscuits, again no tea in them and I don't think they are rich either.Same idea.

I apologize for the inconvenience caused. My intention was to share your wonderful recipe with the world. I have hyper linked the post to your blog. If you still want me to delete the post then kindly let me know, i will do the same. Sorry for the misunderstanding again. Happy blogging.

I've just finished baking and eating this cake - it's absolutely delicious! The batter was very light and creamy so when it came out, the cake was also very light. I don't normally like light cakes but this was delicious! Great recipe!